One-Pot Spicy Tomato and Bean Stew

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A comforting and hearty one-pot stew combining tomatoes, beans, and warming spices. This Latin American-inspired quick recipe (vegetarian), ready in about 40 minutes, pairs olive oil, yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/4 tsp crushed red pepper flakes
• 28 oz (1 can) canned diced tomatoes
• 15 oz (1 can) canned black beans, drained and rinsed
• 2 cups vegetable broth
• 2 cups baby spinach
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and soft.
2. Step 2: Add 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp ground cumin, and 1/4 tsp crushed red pepper flakes to the pot, cooking for 1 minute until fragrant.
3. Step 3: Pour in 28 oz canned diced tomatoes with juices, 15 oz drained and rinsed canned black beans, and 2 cups vegetable broth. Stir to combine and bring the stew to a boil.
4. Step 4: Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the stew thickens and flavors meld.
5. Step 5: Stir in 2 cups baby spinach, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper, cooking for another 2-3 minutes until the spinach wilts.
6. Step 6: Serve hot with crusty bread or over rice for a nourishing meal.